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A little preparation. A much better adventure.Independent travel advice · Made for China
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A taste of Beijing

Sheng Yong Xing

晟永兴

A bright, modern Beijing-cuisine house in Chaoyang that has quietly become the duck restaurant for people who want the dish taken seriously without the banquet-hall crowds. Every bird arrives with a 'birth certificate' confirming it is 45 days old, and it is roasted in a stone oven over jujube wood, giving crisp skin over genuinely tender meat. You can have caviar added if you want to spend more, and the wine list is unusually fairly priced for Beijing.

¥350–550 per person≈ US$52Michelin 1 star 2026Chaoyang, 5 Xindong Road
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Why come here

A place worth making time for

Michelin one star, 2026 MICHELIN Guide Beijing.

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Jujube-wood roast duck (枣木烤鸭)
  • Roast duck with caviar (鱼子酱烤鸭)
  • Sauteed Bohai prawns with shrimp roe (虾籽炒渤海大虾)
  • Duck bone soup (鸭架汤)

What it actually tastes like

Mostly approachable, but the duck is still served skin-first with its fat intact, and shrimp roe gives the prawn dish a concentrated marine-funk edge.

Allergens in this kitchen

gluten/wheatsoysesameshellfishfish

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.